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04/15/2011

Looking Ahead to Easter (and recipes for a full Easter menu)

Originally published in quality newspapers the week of April 10, 2011

From a food-point-of-view, Easter is one of the big three events in the triple crown of holidays. There others being, of course, Thanksgiving and Christmas. Thanksgiving menus, it seems, have much consistency from family to family. Most have turkey, some sort of stuffing or dressing, and a favorite version of sweet potatoes. Christmas food traditions vary some but usually feature some of the same hearty cooler-weather fare as Thanksgiving.

Easter, as a celebration of spring and new life, calls for some lighter flavors. Growing up, the Easter Ham was the ever-present entree at our Easter table and it’s most often what I now prepare for my family.

Our menu this year will include Fruit Salad, Deviled Eggs, Chantilly Potatoes, Peas with Mint, and a Lemonade Pie for dessert. As you look ahead to Easter, maybe you are looking for some new ideas, Hopefully you can find some here.

Regardless of what’s on your table next weekend or if you even observe Easter, I hope you can enjoy and celebrate the onset of spring with friends and family and that some of these recipes will fit with your plans.

Orange Glaze for Easter Ham

2 tablespoons butter

8 1/2 ounces orange marmalade

1/2 cup whole gain mustard Dijon mustard

1 cup light brown sugar, packed

1 orange, juiced and zested

In a small saucepan, melt the butter over moderate heat. Stir in the other ingredients and stir until the sugar has dissolved. Pour over ham and bake for the last hour of the ham's total baking time.

Chantilly Potatoes

8 whole Yukon Gold potatoes, peeled and diced

6 tablespoons butter

1 cup heavy cream

3 tablespoon fresh chives, finely chopped

1/4 cup Parmesan cheese, grated

Salt and pepper to taste

Preheat oven to 475 degrees. Boil potatoes until tender. Prepare as you would mashed potatoes (I used a ricer) adding butter, 1/2 cup of cream, 2 tablespoon chives, salt, and pepper. Put into an oven proof dish that will still leave you about an inch of room at the top. Whip the remaining 1/2 cup of cream and spread on top of potatoes. Add the grated cheese and place back in the oven for about 20 minutes or until the top is golden brown. Garnish with the remaining chopped chives.

Peas with Mint

2 tablespoons butter

1 cup finely diced onions

1-1/2 teaspoons grated lemon zest

16 ounces frozen baby peas

Salt and pepper to taste

1 tablespoon fresh mint, chopped

Heat a medium saucepan on the low setting and add the butter. When it has melted add the onions and lemon zest. Turn up the heat a bit and cook gently until the onions are translucent but not browned, about five minutes. Add the peas and sir occasionally until they are heated through (about five minutes) then add the mint.

Lemonade Pie

1 prepared graham cracker crust (the kind in the aluminum pan)

1 small can frozen lemonade

1 can Eagle Brand condensed milk

Juice of one lemon

2 cups of whipped cream

1 tablespoon lemon zest

To a large bowl add the lemonade, condensed milk, and lemonade and stir to combine. Fold in the whipped cream and then put into the pie shell. Let chill for several hours or overnight. Before serving garnish with lemon.

Comments

I love Easter time, as a party of springtime and new lifestyle, needs some light styles. Increasing up, the Easter time Ham was the ever present meal at our Easter time desk and it’s most often what I now make for my loved ones.